Avo Pesto and Courgetti

This is probably one of my favourite comfort foods at the moment (honestly). As much as perhaps at 3pm on a hungover Sunday I’d rather reach for the take-out menu, this is extremely tasty and satisfying for every day life. It’s also guilt free, but absolutely tastes like it shouldn’t be. Which is always ideal.



It’s also incredibly easy to make, and you just need:

For the Pesto:

1 Avocado, A bunch of Basil, 1/4 cup walnuts, 1 or 2 cloves of garlic (depending on how you like your kick), 1 tbsp Lemon Juice, 1/4 cup Rapeseed oil and pepper and/or fresh chillis/ chilli oil to taste.

Then you just need about 1 or 2 courgettes per person and a spiraliser. If you don’t want to buy a spiraliser you can buy pre-packed courgetti now in some supermarket’s (Waitrose for one…), but mine is super easy to use and clean and fits in my cupboard. Plus it’s like £12. An investment I promise. Pick one up from Amazon now!

Anyway, as I said this is a SUPER easy meal to make. Basically you just wack everything (aside the pepper and chilli) into a blender, and then slowly pour in the oil and blitz until it’s a paste-like consistency. That’s it. Avocado Pesto done.

It’s great because it tastes AMAZING, and its totally diary free. The Rapeseed oil is also a brilliant alternative in life for olive oil, so you can use olive if it’s all you have to hand, but I’m putting this out there with a slight lean towards health. But whichever! Also, definitely save any leftover pesto in the fridge and you can use it with anything (fish, potatoes, salads), it’s just an all-round life hack.


For the Courgetti:

So, this is so simple. You just need to spiralise your Courgette(s) and lightly cook in maybe a little coconut oil, (again Olive is fine), and season lightly with a tiny bit of salt and pepper. You just need to heat it through for around 2 mins, so that it retains some crunch.





Once you’ve cooked the Courgetti, you pop it in a bowl and heap a couple of spoonfuls of the pesto on top. Garnish with whatever you fancy, I absolutely love it with fresh sliced chilli and some Beetkraut (I can do a further post about this if people are keen to know more). And that’s it.

So, easy and amazing. And I promise – SO tasty.


Lots of Love,


Lauren x




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